SAUTE celery, carrots and onion with olive oil for five minutes over medium heat.
Add chopped garlic, sauté two minutes.
STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for five minutes.
ADD sauce and stock; bring to boil. Season with salt and pepper.
ADD pasta, broccoli, beans and cook for nine minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving